PRODUCT DESCRIPTION:
Cheese is made from fresh milk by processing it, adding starter culture and coagulant and then processing it further – cutting, stirring, heating, draining, pressing and finally curing.


CHARACTERISTIC:
Pale yellow colour (from deep yellow to nearly white), rich milk taste and smell without foreign odour.

APPLICATIONS:
Convenience food production (especially pizza), processed cheese, retail sector, catering and hotel industry.

BENEFITS:
High fat, protein and minerals content, low lactose, long shelf life, ease of transportation, texture allows grating.

CHEMICAL PARAMETERS:
Gouda Maasdam Cheddar Tilsit Mozzarella
Fat in dry matter (%) ≥ 50 ≥ 47 ≥ 50 ≥ 45 ≥ 40
Fat (%) ≥ 28,0 ≥ 28,5 ≥ 29,0 ≥ 23,0 ≥ 20,0
Moisture (%) ≤ 45,0 ≤ 40,0 ≤ 39,0 ≤ 47,0 ≤ 50,0
pH ≥ 5,2 ≥ 5,2 ≥ 5,2 ≥ 5,2 ≥ 5,2
Salts (%) 1,5-2,5 1,5-2,5 1,5-2,5 1,5-2,5 1,5-2,5

MICROBIOLOGICAL PARAMETERS:
Gouda Maasdam Cheddar Tilsit Mozzarella
Coag. posit. Staph. /g ≤ 10,0 ≤ 10,0 ≤ 10,0 ≤ 10,0 ≤ 10,0
Listeria /25 g absent absent absent absent absent
E- Coli /0,1 g absent absent absent absent absent
Salmonella /25 g absent absent absent absent absent
Coliforms /0,1 g ≤ 100 ≤ 100 ≤ 100 ≤ 100 ≤ 100
Yeast /g ≤ 50 ≤ 50 ≤ 50 ≤ 50 ≤ 50
Mould /g ≤ 50 ≤ 50 ≤ 50 ≤ 50 ≤ 50

STORAGE:
Product must be stored in a cool, dry place, at temperatures between 2 and 4°C and relative humidity below 80%, product has 12 – 18 months shelf life in the original packaging.

PACKAGING:
Individually coated blocks packed in cardboard boxes, various sizes.

REMARKS:
Cheese powder is available.

Google+